Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin. Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium. Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer. It has such a special flavor; it would be a pity to throw it away. We use the duck fat for the best roasted potatoes but also love it for cooking trout and char and salmon fillets, and recommend roasting cauliflower and baby white turnips in it as well, for the most special combination of clean, juicy and luscious.
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 727.6mg||25 %|
|Potassium 886.9mg||23 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 2.1g|
|Protein 4.1g||6 %|
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Calories per serving: 55
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